Butternut Squash and Spinach Lasagna Rolls
Indulge in these Butternut Squash and Spinach Lasagna Rolls, featuring a luscious sauce of butternut squash and parmesan that’s baked to perfection until it’s bubbling and golden. Believe me, this delightful dish is one you won’t want to miss!
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Ingredients
- 1 lb butternut squash
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper
- 9 lasagna noodles
- 10 oz package frozen chopped spinach
- 15 oz fat free ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 large egg
- salt and fresh pepper
- 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
- 1 tablespoon parsley
- 2 cloves garlic
- 1 teaspoon olive oil
- 1/4 cup shallots
Instructions
- 1
Fill a large pot with water and season it generously with salt, then bring it to a rolling boil.
- 2
Introduce the butternut squash into the boiling water and let it cook until it becomes tender.
- 3
Using a slotted spoon, carefully extract the squash from the pot, keeping about 1 cup of the cooking water aside, and blend the squash until it reaches a silky consistency with an immersion blender, incorporating 1/4 cup of the reserved water to achieve your desired thickness.
- 4
In the meantime, heat oil in a large, deep non-stick skillet over medium-low heat. Add in the shallots and garlic, sautéing them until they are soft and golden, which should take approximately 4 to 5 minutes. Stir in the pureed butternut squash, seasoning it with 1/4 teaspoon of salt and freshly cracked pepper. If necessary, add a bit more of the reserved water to adjust the consistency to your preference. Mix in 2 1/2 tablespoons of the Parmesan cheese, tasting for salt and adjusting as needed. Set this mixture aside.
- 5
Preheat your oven to 350°F.
- 6
Pour about 1/2 cup of the butternut sauce into the bottom of a 9 x 12 baking dish.
- 7
In a medium bowl, blend together the spinach, ricotta, Parmesan, egg, salt, and pepper until well combined.
- 8
Lay a sheet of wax paper on your countertop and arrange the lasagna noodles on it, ensuring they are completely dry.
- 9
Take 1/3 cup of the ricotta mixture and evenly spread it over one noodle. Carefully roll the noodle up, placing it seam side down into the baking dish. Continue this process with the remaining noodles.
- 10
Spoon approximately 1 cup of sauce over the noodles nestled in the baking dish, and sprinkle 1 tablespoon of the Italian cheese blend on top of each roll.
- 11
Cover the baking dish with foil and bake for 40 minutes, or until the cheese is melted and the dish is hot and bubbling. Garnish with parsley before serving.
- 12
To serve, spoon a little extra sauce onto the plate and place a lasagna roll on top.